I hope adding coconut to a silver white cake for my Mother's Birthday will not negatively impact the outcome of the recipe. All coconut cake recipes I found produced yellow cakes or were for white cakes requiring so much sugar by adding coconut the cake would cause sugar shock or a possibly be a factor in inducing diabetes. I finally found a perfect silver cake recipe . Now I wonder if the cake will be ruined if I add coconut to the batter. The silver cake recipe requires 6 stiffly whipped peaking egg whites, perhaps I should use more egg white? Any ideas? Coconut cakes usually command 2 cups of coconut, I think 1/12 is sufficient. Anyone out there with ideas?
What kind of liquid does your cake call for? Could you substitute some or all of that liquid with a good quality coconut milk? It will impart coconut flavor as well.
Also, are you using sweetened or unsweetened coconut... I find that using the unsweetened coconut works and tastes better in the cake...